In a mixing bowl, sieve together all purpose flour, whole wheat flour, baking powder, baking soda and salt. Transfer to a plate.

In the same bowl, add milk, vegetable oil, lemon juice, lemon zest and whisk well using a balloon whisk.

Add sugar and beat for the sugar to mix well. No need to completely dissolve it.

Add the dry ingredients and whisk till there are no lumps. The batter should be thick.

If the batter is too thick, add 1/8 to 1/4 cup more milk and mix well.

Grease the sandwich maker with oil and preheat it.

Scoop about 1/8 cup batter and fill the moulds. Close the sandwich maker and let it cook for 4 to 5 mins.

Gently open and turn over each pillow cake in their moulds and once again close the lid.

Let the other side also cook for 2 mins. Remove onto a plate and let it cool down for 5 mins.

Eggless Lemon Pillow Cakes are ready.

Dust icing sugar on top, if preferred before serving or drizzle chocolate sauce all over.